Dorset Blue Cheese vs Jarlsberg Cheese

Dorset Blue Cheese is a firm cow-milk cheese, while Jarlsberg Cheese is semihard and made from cow milk, originating in Norway.

What Is Dorset Blue Cheese?

Dorset Blue Cheese is a lightly pressed, firm-textured blue cheese made in Dorset, England. It has a uniform color with irregular blue-green veining and a rough, dry brown mold coating. The cheese has a piquant, peppery flavor that ranges from mild to strong. Made using skimmed cow’s milk, the tradition of using lower-fat milk dates back to the 18th and 19th centuries when it was made from residual milk left after cream skimming. The production process includes hand-breaking curds, salting, light pressing, and maturing for 12 to 20 weeks. The cheese is pierced after four weeks to develop its signature blue veining. Dorset’s lush pasture, supported by Oxford clay soil, contributes to the unique flavor of the milk used in the cheese.

What Is Jarlsberg Cheese?

Jarlsberg is a famous Norwegian cheese, known for its distinctive sweet and nutty taste. It is a semi-soft cheese with large, round holes. Jarlsberg is versatile and can be sliced, grilled, or melted. It is often used in sandwiches, as a burger topping, or simply enjoyed on its own.

What's the Difference Between Dorset Blue Cheese and Jarlsberg Cheese?

• Milk treatment: Dorset Blue Cheese (Skimmed), Jarlsberg Cheese (pasteurized)
• Texture: Dorset Blue Cheese (Firm), Jarlsberg Cheese (Semihard)
• Rind: Dorset Blue Cheese (Rough, dry brown mold coating), Jarlsberg Cheese (Plastic-covered)
• Aging: Dorset Blue Cheese (12 to 20 weeks), Jarlsberg Cheese (Three months to twelve months)
• Taste: Dorset Blue Cheese (Piquant, peppery, mild to strong), Jarlsberg Cheese (Mild, sweet, nutty)

Side-by-Side Comparison

Taste Comparison: Does Dorset Blue Cheese Taste Like Jarlsberg Cheese?

Dorset Blue Cheese reads as piquant, peppery, mild to strong, while Jarlsberg Cheese brings mild, sweet, nutty character. Aging plays into this as well. Dorset Blue Cheese at 12 to 20 weeks develops a different profile than Jarlsberg Cheese at three months to twelve months.

Can You Substitute Dorset Blue Cheese for Jarlsberg Cheese?

In most recipes, Dorset Blue Cheese and Jarlsberg Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect firm bite and body where the recipe calls for semihard. Flavor-wise, Dorset Blue Cheese reads as piquant, peppery, mild to strong while Jarlsberg Cheese brings mild, sweet, nutty notes.

Which Is Better, Dorset Blue Cheese or Jarlsberg Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a firm cheese, go with Dorset Blue Cheese. For a semihard profile, Jarlsberg Cheese is the better fit. Flavor-wise, Dorset Blue Cheese suits recipes that want piquant, peppery, mild to strong notes, while Jarlsberg Cheese fits dishes calling for mild, sweet, nutty.

Frequently Asked Questions

Is Dorset Blue Cheese the same as Jarlsberg Cheese?

No, they're distinct cheeses. Aging also differs: Dorset Blue Cheese is typically aged 12 to 20 weeks, Jarlsberg Cheese three months to twelve months.

Is Dorset Blue Cheese similar to Jarlsberg Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Dorset Blue Cheese for Jarlsberg Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Dorset Blue Cheese taste like Jarlsberg Cheese?

Dorset Blue Cheese reads as piquant, peppery, mild to strong, while Jarlsberg Cheese is mild, sweet, nutty.

What is Dorset Blue Cheese made of?

Dorset Blue Cheese is made from cow milk (skimmed). It's typically aged 12 to 20 weeks.

What is Jarlsberg Cheese made of?

Jarlsberg Cheese is made from cow milk (pasteurized), using animal rennet. It's typically aged three months to twelve months. It originates in Norway.

Which should I choose, Dorset Blue Cheese or Jarlsberg Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Dorset Blue Cheese is firm, while Jarlsberg Cheese is semihard.